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A gluten-free carrot cake cupcake with cream cheese frosting

Gluten-Free Carrot Cake Cupcakes

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 24 cupcakes

Description

With just a few simple recipe swaps, this recipe turns basic cupcakes into the best Gluten-Free Carrot Cake Cupcakes you’ve ever tried. They’re moist, warmly spiced, and topped with a decadent cream cheese frosting.

Ingredients

For the Cupcakes

  • 4 large eggs
  • 2 cups (380g) granulated sugar
  • 1 cup (236ml) vegetable oil
  • 2 cups (280g) 1:1 Measure for Measure All-purpose gluten-free flour
  • 2 teaspoons (8.5g) baking soda
  • 1 teaspoon (5g) salt
  • 2 teaspoons (8.5g) cinnamon
  • 3 cups grated raw carrots
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins (optional)

For the Frosting

  • 1 cup (226g) unsalted butter, cold
  • 16 ounces cream cheese, cold
  • 67 (780g) cups powdered confectionary sugar
  • 2 teaspoons (10ml) vanilla extract
  • 2 tablespoons (30ml) salted caramel sauce
  • 12 teaspoons (5-10ml) heavy whipping cream or milk (as needed)
  • Pinch of Salt

Instructions

Make the Cupcakes

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. Use a food processor to shred carrots into smaller pieces.
  2. Lightly beat eggs with a fork then add sugar and beat on low speed until smooth.  Next, add the oil and continue to beat on low speed until well mixed.
  3. In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated.
  4. Add shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full/ Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

Make the Frosting

  1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  2. Add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
  3. Slowly add confectionary sugar, 2 cups at a time along with some of the liquid ingredients (vanilla extract and caramel) and salt. Reserve the heavy cream only if needed to achieve taste or consistency. Once all the ingredients have been added, beat until desired consistency is reached. Add an additional ½-1 cup confectionary sugar for a stiffer consistency, if desired.
  4. Frost cooled cupcakes. Once frosted, keep these cupcakes stored in the refrigerator. Serve at room temperature.

Notes

Storing: Leftover carrot cake cupcakes should be stored, and covered, in the fridge for 4 to 5 days. Again, let them set out on the counter for a few minutes before serving. 

Nutrition Information:
1 Cupcake
515
52.7 g
292.7 mg
27.5 g
66.6 g
1.5 g
4.1 g
71.1 mg
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten free cupcakes, gluten free desserts, easy carrot cake cupcakes